| 餐厨垃圾接种酵母菌固态厌氧发酵产乙醇的可行性研究 |
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| 引用本文： | 王铭,全文洁,尚洪磊,龚天成,杨天学,席北斗.餐厨垃圾接种酵母菌固态厌氧发酵产乙醇的可行性研究[J].环境科学研究,2022,35(12):2830-2835. |
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| 作者姓名： | 王铭 全文洁 尚洪磊 龚天成 杨天学 席北斗 |
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| 作者单位： | 1.贵州民族大学生态环境工程学院，贵州 贵阳 550025 |
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| 基金项目： | 国家重点研发计划项目(No.2019YFD1101303) |
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| 摘 要： | 餐厨垃圾可定向发酵产乙醇，但复杂的预处理导致处理时间长、工艺复杂度增加. 本文通过直接接种酵母菌和灭菌后接种酵母菌对比试验，分析发酵系统内乙醇、乙醇前体物还原糖、还原糖前体物淀粉的降解与产生规律，探讨餐厨垃圾直接接种酵母菌固态厌氧发酵产乙醇的可行性及规律. 结果表明:酵母菌的添加能够促进餐厨垃圾固体厌氧发酵产生乙醇，接种酵母菌后乙醇浓度为11.86~12.09 g/L，是空白对照的8.41~31.50倍，且高于灭菌预处理后接种的6.88~10.02 g/L；基于修正的Gompertz模型分析也证实了上述结果，接种酵母菌后，系统产乙醇潜力(Pm)和单位最大乙醇产率(Rm)也随之上升，但接种量对餐厨垃圾的Pm和Rm影响不大. 对乙醇前体物还原糖的分析表明，接种酵母菌能够在发酵初期就可以发挥作用，促使系统内还原糖在0~4 h内快速降为43.37~46.55 mg/g，从而加速了餐厨垃圾的稳定化进程，但在4~24 h内，由于次生代谢物的抑制作用，系统内还原糖未出现明显的产生和降解. 还原糖前体物淀粉的水解情况分析表明，接种酵母菌可将淀粉的水解率由19.36%提高到27.90%~37.57%，但淀粉含量在274.02~316.51 mg/g之间时已不再发生水解. 研究显示，直接接种酵母菌有助于餐厨垃圾固态厌氧发酵产乙醇含量的提高，体系中还原糖、淀粉含量并未成为餐厨垃圾固态厌氧发酵产乙醇量的限制性因素.
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| 关 键 词： | 餐厨垃圾 乙醇 酵母菌 厌氧发酵 还原糖 淀粉 |
| 收稿时间： | 2022-05-23 |
Feasibility Study of Solid Anaerobic Fermentation of Food Waste Inoculation with Yeast |
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| Affiliation: | 1.College of Eco-Environmental Engineering, Guizhou Minzu University, Guiyang 550025, China2.Chinese Research Academy of Environmental Sciences, Beijing 100012, China |
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| Abstract: | Food waste can be used to produce ethanol by directional fermentation, but the complex pretreatment leads to long treatment time and increased process complexity. In this paper, the degradation of food waste and production of ethanol, reducing sugar, reducing sugar precursor starch in the fermentation system were analyzed by comparing the direct inoculation of yeast with the inoculation of yeast after sterilization, and the feasibility and mechanisms of solid-state anaerobic fermentation of food waste by direct inoculation of yeast were discussed. The results showed that the addition of yeast could promote the solid anaerobic fermentation of food waste to produce ethanol. After yeast inoculation, the ethanol concentration could reach 11.86-12.09 g/L, which was 8.41-31.50 times that of the blank control and was 6.88-10.02 g/L higher than after sterilization pretreatment; the analysis based on the modified Gompertz model also confirmed these results. After yeast inoculation, the ethanol production potential (Pm) and unit maximum ethanol yield (Rm) also increased, but the inoculation amount had little effect on the Pm and Rm of food waste. The analysis of reducing sugar, the precursor of ethanol, showed that inoculating yeast could play a role in the early stage of fermentation, which promoted the rapid reduction of reducing sugar in the system to 43.37-46.55 mg/g within 0-4 h, thus accelerating the stabilization process of food waste. However, within 4-24 h, due to the inhibition of secondary metabolites, reducing sugar in the system did not appear to be significantly produced and degraded. The analysis of hydrolysis of reducing sugar precursor starch showed that inoculating yeast could increase the hydrolysis rate of starch from 19.36% to 27.90%-37.57%, but no hydrolysis occurred when the starch content was between 274.02-316.51 mg/g. The research shows that direct inoculation of yeast is helpful to improve the content of ethanol produced by solid-state anaerobic fermentation of food waste. The content of reducing sugar and starch in the system is the limiting factor for the amount of ethanol produced by solid-state anaerobic fermentation of food waste. |
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